This recipe is especially recommended when, in addition to the side effects or selected symptoms, the texture of the food needs to be adapted due to mucositis, esophagitis or pain or difficulty swallowing.
Roasted pork with nuts and dried fruit (texture modified diet)
Ingredients (for 1 serving)
  • 120 g lean pork (chicken, rabbit or turkey)
  • 1 small onion
  • 2 small tomatoes
  • 3 apricot kernels
  • 10 g of almonds
  • 10 g of raisins
  • 12 g of plums
  • 1 tbsp of extra virgin olive oil
  • Salt (restrict it in case of hypertension or fluid retention)
  • 1. Cut the lean pork into small cubes and add pepper.
  • 2. Brown it in a pan with oil until the meat takes on color. Remove and set aside.
  • 3. In the same pan, add the chopped onion and let it fry.
  • 4. Once the onion is cooked, add the grated tomato and let it confit slowly.
  • 5. Cut the plums, plums and almonds.
  • 6. Once the stir-fry is done, add the meat, add water (or broth) to cover it completely and let it simmer slowly.
  • 7. Halfway through cooking, add the almonds and dried fruit. Put it to the point of salt.
  • 8. The stew should be juicy, but not runny.
  • 9. Separate part of the sauce with part of the almonds and fruit. Grind it with a little broth to make it finer. Season with salt and pepper, and mix in some chopped parsley.
  • 10. Place the rest in a tall container, add a little water, milk or stock and mash everything until you get a thicker puree. Salt it and strain it for a finer result.
  • 11. Plate the sauce and small portions of puree on top.


In the case of dysphagia, grind the sauce and the thick puree together, instead of plating it as indicated, to avoid different textures on the same plate.